65 of 67 people found the following review helpful
This review is from: Tagine (Hardcover)
Now I don't know about you, but in my house most cook books get flicked through every now and then, and pulled out when needed to impress friends with fancy meals. The dinner party makes the book be read.
This book's different.
This book I look through, to find a recipe I've not cooked yet so that I can force friends to come round and eat them with me!
Seriously so far everything in this book tastes good. So far I've cooked the lamb and figs recipe, the shoulder of lamb, the butternut squash and the white fish and tomato one. I've bought some preserved lemons to go along with the recipes (don't worry you can find them in all supermarkets if you look hard enough), and have even made my own Ghee!!
The explanations are rich enough to make you salivate, but simple enoguh to read without a highlighter (take note Nigella!). There aren't many recipes, but that's actually a good thing. There's no wastage. I can pretty much guarantee that by the time the year is out I'll have made all of them, and will be going back for round 2.
The only thing I'd say, and this is more advice for the chef not a critique of the book, is that you must buy a big tagine!! We have a really deep one from Lakeland, and it's perfect for these recipes (even the shoulder of lamb recipe fitted in). If you have the size that I think most tagines are sold at, you may struggle with the "serves 6-8" recipe volumes, and may want to think about reducing them.
Oh and if it's Tagine's that you're not convinced about - give it a try. Great food, minimum effort, everyone's impressed and it's something in that delightful place between indian food and a stew!